Sheet Pan Shrimp

Recipe Note

To peel and devein the shrimp:


Rinse the shrimp: Set the shrimp in a colander and run under cold water to remove any debris.
Remove the legs: Gently pull off the small legs from the bottom of the shrimp.
Remove the shell: Hold the shrimp by the tail. Starting at the head end where you removed the legs, use your fingers to crack open and peel away the shell. As you reach the tail, use your other hand to keep the small tail section attached as you peel (or you can remove the tail too if you’d like.)
Make a shallow slit down the back of the shrimp. Run a pairing knife from the heat to the tail, being carful not to cut too deeply.
Remove the dark vein. Use the tip of your knife or your hands to gently remove the vein. Rinse the shrimp under cold water once more to remove any leftover gunk, then pat dry before cooking or marinating.




Shrimp cooks quickly! And it will continue to cook when you take it out of the oven from the residual heat. Even if there are small hints of gray, the shrimp will fully cook by the time you get it to the table.
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